“A lot of my work right now is in helping people organize themselves and understand how they might create collaborative means of accessing meat,” says author, butcher, chef and instructor Meredith Leigh.
Organic Growers School is hosting a Farm-to-Table Dinner fundraiser with chef John Fleer. Also, Meredith Leigh hosts a charcuterie workshop, Ole Shakey’s mixes bingo and brunch buffets, Knife & Fork join forces with Cucina 24 to explore the island of Sardinia and more.
“I strive to see the whole system in all things, live my life in service of holistic thought and practice, and work daily to expose the interdependence and synergy of systems to others.”
With her new book, Asheville farmer, butcher, chef and teacher Meredith Leigh explores what a more humane and ethical food system might look like and examines the crucial role consumers play in efforts to change our foodways.
The Organic Growers School’s second Harvest Conference on Saturday, Sept. 12, offered 26 workshops focused on fall and winter growing, cooking, fermentation and preservation, self-reliance, herbal medicine and homestead skills.